I've tried a few methods. Cutting with pork (meat and fat) doesn't yield the best sticks. Cutting your duck with just pork fat is the best. I have tried a few different mixes and find that 75% lean duck breast (or venison) meat and 25% pork fat by weight is the best.
I use the hi mountain seasoning and like it a lot.
Are you using collagen casings and doing them in a smoker? I can give you some tips that work for me if you cook that way.